Prep Time
10 min
Cook Time
20 min
Yields
6 - 8 servings
Courtesy of the Delonghi family.
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ingredients
1
cup Arborio or other short grain rice
2
cups chicken broth
2
Tbsp extra virgin olive oil
1
onion, chopped
1
pkg (8 oz/227 g) mushrooms, sliced
4
portobello mushrooms, sliced
1
each red and yellow bell pepper, sliced
1
cup grated Parmesan cheese
¼
cup butter
3
Tbsp chopped fresh chives
Salt and pepper
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directions
Notes
Tip: Remove stems from portobello mushrooms then scoop out gills with a small spoon before slicing.
Step 1
In a saucepan, bring rice and chicken broth to boil. Reduce heat; cover and cook for about 20 minutes or until tender.
Step 2
Meanwhile, in a large skillet heat oil over medium-high heat and cook onion, mushrooms, and peppers for about 10 minutes or until softened and starting to become golden.
Step 3
Gently stir vegetable mixture into rice with cheese, butter, and chives. Season with salt and pepper before serving.